During the writing and publication of Appetite for America, we uncovered hundreds of never-before-published recipes by Fred Harvey chefs, some dating back to the 1880s. Here are a few “new” holiday favorites, directly from old Fred Harvey company cookbooks.
Happy Harvey Holidays!
DIRECTIONS FOR COOKING THE CELEBRATED VIRGINIA HAM
Soak the ham in cold water the night before cooking then wash thoroughly with cold or tepid water. Place in boiler of cold water sufficiently full to cover it. Then let it boil slowly or simmer one half hour to every pound of ham. In baking be very careful in taking off the skin (which should be done when the ham is hot) not to tear the fat. Then sprinkle thickly with cracker dust, and let it stand in the oven until it becomes thoroughly browned. Have your carving knife very sharp and cut in thin slices. The ham will be better if cold.
PRIME RIB OF BEEF AU JUS, YORKSHIRE PUDDING
Roast a trimmed seven ribs of beef, weighing about 38 lbs., in a moderate oven for 2-1/2 hours. Remove grease from roast pan, dilute with good stock, broth or bouillon. Let simmer and strain through a fine cloth. Prepare YORKSHIRE PUDDING by mixing one cup milk and one cup flour. Add a pinch of salt. Two beaten eggs, one-half cup chopped beef suet, and one-half teaspoon baking powder. Bake in shallow pan in moderate oven with beef drippings, and out in squares.
PLUM PUDDING WITH BRANDY SAUCE
Mix one pound of raisins, one pound of currants, one pound of chopped suet, one pound of grated bread, one-half pound of flour, one-half pound of “C” sugar, one ounce of candied citron, one ounce of candied lemon peel, one ounce of blanched almonds, chopped fine, three grated nutmegs, five eggs, a little salt, and the rind and juice of one lemon. Mix with sweet cream until a spoon will stand up in the middle. Boil five or six hours. Add two wine glasses of brandy, if desired, and serve with brandy sauce. (This dish was served on the inaugural run of the Fred Harvey–George Pullman dining car.)
MOTHER’S FRUIT CAKE
Three cupfuls of fried apples, three cupfuls of New Orleans molasses, three cupfuls of flour, one cupful of butter, one cup sugar, three eggs, one tsp cloves, one tsp allspice, one tsp soda, 2 tsp of cinnamon, ¼ lb orange and lemon peel mixed, two pounds raisins, one pound currants. Put your apples to soak overnight. In the morning wash, pick and chop. Add the molasses and boil until tender. When perfectly cold, add the other ingredients. Bake in a steady oven until done.
DARK FRUIT CAKE
1 lb. butter
1 lb. sugar
1-1/4 lb. flour
2 oz. rum
1/2 teaspoon baking powder
1/2 pt. molasses
1/2 lb. nuts
1 lb shredded citron and orange peel
1 lb. raisins
1 lb. currant.
1 grated lemon rind
1-1/2 oz. combined grated mace, nutmeg,
cinnamon, ginger, cloves and allspice.
Beat butter and sugar until creamy. Gradually add eggs, one at a time, beating continuously. Add molasses, sifted flour and baking powder mixed, all fruit, spices and rum flavoring. Mix thoroughly, fill into buttered pound cake molds, and bake in slow oven for about 2-1/2 to 3 hrs.
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